Corn and Avocado Salad

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  1. Preheat oven to 400
  2. Place 4 ears of corn in foil and cook in oven for about 30 minutes until slightly browned
  3. In a bowl place the diced avocado and ½ the lemon juice then gently combine coating the avocado evenly
  4. In a large bowl combine the cherry tomatoes, red bell pepper, jalapeno
  5. When the corn is roasted and cooled remove the corn from the cob by siding a knife down the side and separate the kernels as needed, add to the bowl of tomatoes, bell pepper and jalapeno
  6. Add the black beans to the vegetables and sprinkle the spices over the top then mix together
  7. In a blender or food processor place 1/2 of one avocado, the lime juice, the second half of the lemon juice, the chopped cilantro and garlic. Mix well until creamy, if it is too thick add water a little at a time to gain desired consistency
  8. Add the rest of the diced avocado to the bowl and then stir in the dressing coating evenly


Yields approximately 4-6 servings


  • 4 Ears Corn Roasted
  • 1 Red Bell Pepper Diced
  • 4 Small Ripe Avocados Diced (set half of one aside for dressing)
  • 2 Cups Cherry Tomatoes Halved
  • 1 Jalapeno Chopped (remove seeds for less heat)
  • 1 Can Black Beans Drained and Rinsed
  • 1 Garlic Clove Minced
  • ¼ Cup Chopped Cilantro
  • Juice of 1 Large Lemon
  • Juice of 1 Large Lime
  • 1 Tsp Sea Salt
  • ½ Tsp Black Pepper
  • ¼ Tsp Cayenne Pepper

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